Smoked Paprika Pinto Bean Tikki

Boil the potatoes in salted water until fork-tender, about 12-15 minutes. Drain, let cool slightly, then peel and transfer to a large bowl.

Drain and rinse the pinto beans under cold water. Set aside.

Finely dice the yellow onion. Mince the garlic cloves. Set both aside for the next phase.

Heat 1 tbsp sunflower oil in a frying pan over medium heat. Add the diced onion and cook 4-5 minutes, until translucent and fragrant.

Add the minced garlic, smoked paprika, cumin, and 0.5 tsp salt. Stir and cook 1 minute, until the spices bloom and become aromatic.

Add the drained pinto beans to the pan. Using a potato masher or the back of a spoon, roughly mash the beans — leaving some texture. Cook 2-3 minutes, then remove from heat.

Add the warm mashed bean mixture to the bowl with the peeled potatoes. Stir together until well combined.

Crack the egg into the mixture and mix thoroughly until the egg is fully incorporated and the mixture holds together.

Taste and adjust seasoning with the remaining 0.25 tsp salt if needed. Let the mixture cool to room temperature if still warm.

In a shallow bowl, combine the breadcrumbs and all-purpose flour. Toss to mix.

Divide the bean-potato mixture into 8 equal portions (about 60g each). Roll each into a ball, then flatten into a round patty roughly 3 inches in diameter and 0.5 inch thick.

Press each patty gently into the breadcrumb-flour mixture, coating both sides evenly. Place on a plate and repeat with remaining portions.

Heat the remaining 2 tbsp sunflower oil in a large frying pan over medium-high heat. The oil should shimmer and flow easily when the pan is tilted.

Carefully lay 4 tikkis in the hot oil. Fry 3-4 minutes per side, until deep golden-brown and crispy at the edges. Flip only once using a spatula.

Transfer the first batch to a paper-towel-lined plate. Fry the remaining 4 tikkis in the same manner, adding a splash more oil if the pan looks dry.

Serve the tikkis hot, with a side of yogurt or mint chutney if you like.